Rice Porridge with Century Egg

This rice porridge has a creamy consistency and some kick from the dried shrimps and century eggs.

Course Breakfast, Main Course

Cuisine Vietnamese

1 cup rice
½ cup glutinous rice
1 cup diced carrot approx 100 g
¼ cup dried shrimps rehydrated and pat try
2 stalks of green onion leaves finely chopped andbulb into pieces of about 3cm each
2 stalks of coriander roughly chopped
2 century eggs
Salt, pepper, sugar to taste
Fried shallot to garnish

Wash the rice and glutinous rice until the water runs clear.
Put rice, carrot and dried shrimps in the pot, fill generously with water, approx 1 part rice to 3 parts of water.
Let simmer for about 40 minutes, check every 15 minutes and scrape the bottom to make sure rice doesn’t stick to the bottom. Add in water if the porridge becomes too thick.
When the porridge is about to reach the desired consistency (half of the grain will lose its shape and the mixture has a milky color), start seasoning to taste. Add in the spring onion bulb and century egg. Continue simmering for 3 minutes and turn off the heat.
Serve hot, sprinkle with pepper, spring onion, coriander and dried shallots.

The proportion of rice to glutinous rice will determine how creamy and soft the texture is at the end. This depends on individual, so you can experiment to suit your taste. Remember too much glutinous rice will thicken the mixture faster and the rice tends to sink to the bottom so you need to stir more often (this happened to me a few times where I had to scrape off the bottom of my pot to remove the burned rice).
I use plain water for this and add in some bits of dried shrimp and squid for flavor, but you can replace the water with any stock of your choice.

Keyword congee